"NEW ENGLAND is famous for its seafood, but rather than dressing up and dining in formal, upscale fish restaurants, most New Englanders prefer to roll up their sleeves and dine 'in the rough.'"
"The Turtle Cafe, 1271 Cambridge St., Cambridge, served me a barley soup that was very delicately spiced and flavored with just enough salt and tomatoes that really tasted like tomato, and reminded me of rainy-day schooldays and sophisticated my palate at the same time... Most salad bartenders agree with me and base their offerings on iceberg lettuce. But for the few who want lots of flavor in their greens, and on them, the salads at the Turtle Cafe come in a fine variety."
"East Coast Grill is a neon-lighted storefront full of cowboy music and the perfume of the hickory fire that turns out excellent barbecued ribs and chicken. This is the headquarters for good times and good eating in Cambridge."
"The range of fruit that is amenable to grilling is virtually unlimited, from relative exotica like mangoes to everyday staples like apples and oranges. As a general rule, though, fruits that come from bushes and ground-hugging plants are often too delicate to stand up to grilling, while those that grow on trees have the requisite sturdiness."
"Barbecuing consists of placing a large, tough cut of meat like beef brisket or pork shoulder in an enclosed space and allowing it to cook indirectly by the smoke from a hardwood fire. The temperature is kept below the boiling point (212 degrees), and the very slow cooking process causes the meat's stringy connective tissues to dissolve into gelatin. This process transforms the tough meat into a tender, smoke-filled treat. In other words, while grilling is quick and hot, barbecue is slow and low."
East Coast Grill & Raw Bar 